The 4 keys to make perfect Chicago Deep Dish pizza every time

Ingredients

• 450 g All-Purpose Flour (measured with kitchen scale)
• 15 g Salt (fine sea salt)
• 40 g Cornmeal (coarse grind for texture and color)
• 12 g Granulated Sugar (helps yeast activation)
• 9 g Dry Active Yeast (instant yeast)
• 110 g Unsalted Butter (cold, cut into small chunks)
• 275 g Warm Water (heated to about 85°F (29°C))
• 1/4 medium Onion (grated on the largest side of a box grater)
• 2 cloves Garlic (pressed)
• 28 g Unsalted Butter (about 2 tbsp for sauce)
• 5 g Salt (for sauce)
• 40 g Tomato Paste (about 2 tbsp)
• 794 g Crushed Tomatoes (28‑oz can, high‑quality California brand)
• 10 g Granulated Sugar (balances acidity)
• 1 g Dried Basil (about 1/4 tsp)
• 1 g Dried Oregano (about 1/4 tsp)
• 454 g Ground Pork (fatty, preferably 20% fat)
• 7 g Salt (for sausage seasoning)
• 1 g Black Pepper (freshly ground)
• 3 g Paprika (sweet paprika)
• 1 g Crushed Red Pepper Flakes (for heat in sausage)
• 1 g Dried Sage (ground)
• 1 g Garlic Powder (for sausage)
• 5 g Granulated Sugar (adds subtle sweetness to sausage)
• 2 g Fennel Seed (toasted and crushed)
• 5 g Red Wine Vinegar (about 1 tsp)
• 680 g Full‑Fat Mozzarella (slightly aged, golden color, grated)
• 30 g Parmesan Cheese (grated, domestic quality)
• 45 ml Olive Oil (2–3 tbsp for pan coating)
• 2 g Crushed Red Pepper Flakes (sprinkled on top before baking)

Instructions

1. Combine Dry Ingredients

   In the food processor, add 450 g all‑purpose flour, 15 g salt, 40 g coarse cornmeal, 12 g sugar, and 9 g dry active yeast. Pulse a few times to mix.

   Time: PT5M

2. Incorporate Butter

   Add 110 g cold butter cut into chunks. Process until the mixture resembles coarse pebbles.

   Time: PT1M

3. Add Warm Water and Form Dough

   With the processor running, slowly stream in 275 g warm water (≈85°F). Process for another 5‑6 seconds until a smooth dough forms.

   Time: PT1M

4. First Rise

   Transfer dough to a medium stainless‑steel bowl, cover tightly with plastic wrap, and let rise at room temperature for 90 minutes.

   Time: PT1H30M

5. Prepare Sauce Ingredients

   While the dough rises, grate 1/4 medium onion on the largest side of a box grater and press 2 garlic cloves through a garlic press.

   Time: PT5M

6. Sauté Aromatics

   Heat a 10‑in sauté pan over medium heat, melt 2 Tbsp (28 g) butter, then add the grated onion, garlic, and 5 g salt. Cook 2‑3 minutes until softened and lightly golden.

   Time: PT3M

   Temperature: Medium heat

7. Bloom Tomato Paste

   Stir in 40 g tomato paste and cook 1 minute to remove raw flavor.

   Time: PT1M

   Temperature: Medium heat

8. Simmer Sauce

   Add the 28‑oz (794 g) crushed tomatoes, 10 g sugar, 1 g dried basil, and 1 g dried oregano. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Low simmer

9. Cool and Refrigerate Sauce

   Transfer the sauce to a container, let cool for 5 minutes, then refrigerate until the dough is ready for assembly.

   Time: PT5M

10. Season Ground Pork

    Place 454 g ground pork in a bowl. Add 7 g salt, 1 g black pepper, 3 g paprika, 1 g crushed red pepper flakes, 1 g dried sage, 1 g garlic powder, 5 g sugar, 2 g toasted crushed fennel seed, and 5 g red wine vinegar. Mix with clean hands or a glove until evenly combined.

    Time: PT5M

11. Test Sausage Flavor

    Heat a small sauté pan, add about 1 oz of the seasoned pork, and sear 1 minute per side. Taste and adjust seasoning if needed.

    Time: PT3M

    Temperature: Medium‑high heat

12. Grate Cheeses

    Grate 680 g full‑fat mozzarella using the largest holes of the box grater. Also grate 30 g Parmesan. Place both in the refrigerator until needed.

    Time: PT5M

13. Shape Dough Balls

    After the 90‑minute rise, turn the dough onto a lightly floured board. Divide into two equal pieces, gently tuck and fold each into a smooth ball.

    Time: PT10M

14. Cold Final Rise

    Place each dough ball on a lightly oiled half‑sheet tray, cover with another tray, and refrigerate for 1 hour.

    Time: PT1H

15. Preheat Oven

    Preheat the oven to 425°F (220°C).

    Time: PT15M

    Temperature: 425°F

16. Roll Out Dough

    On a floured surface, roll one dough ball into a 12‑inch circle. Lightly flour the 9‑10‑in cast‑iron skillet, add 2‑3 Tbsp olive oil, then gently transfer the dough into the pan, pressing it to a 1½‑2‑inch depth.

    Time: PT10M

17. Layer Pizza

    Evenly spread 10‑12 oz (≈340 g) grated mozzarella over the dough, pressing the edges up. Distribute the seasoned pork sausage in ½‑ounce chunks. Spoon a generous layer of the thickened tomato sauce over the sausage. Sprinkle the grated Parmesan and a pinch of crushed red pepper flakes on top.

    Time: PT5M

18. Bake Pizza

    Place the skillet in the preheated oven and bake for 35‑40 minutes, until the crust is deep golden and the cheese is bubbling and lightly browned.

    Time: PT40M

    Temperature: 425°F

19. Cool and Serve

    Remove the pizza from the oven and let it rest for 12 minutes before slicing.

    Time: PT12M

Nutrition Facts

Calories

850

Protein

38 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Cornmeal: Polenta
• Instead of Granulated Sugar: Honey (reduce by 25%)
• Instead of Dry Active Yeast: Fresh yeast (double amount)
• Instead of Unsalted Butter: Margarine (same amount)
• Instead of Onion: Shallot (use 1/2)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Unsalted Butter: Olive oil (2 tbsp)
• Instead of Tomato Paste: Concentrated tomato sauce (same amount)
• Instead of Crushed Tomatoes: San Marzano whole peeled tomatoes, crushed
• Instead of Granulated Sugar: Honey (reduce to 7 g)
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Dried Oregano: Fresh oregano (1 tbsp, chopped)
• Instead of Ground Pork: Italian sausage (remove casing)
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika (half amount)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper (1/4 tsp)
• Instead of Dried Sage: Fresh sage (1 tsp, minced)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Granulated Sugar: Honey (3 g)
• Instead of Fennel Seed: Anise seed (same amount)
• Instead of Red Wine Vinegar: Apple cider vinegar (same amount)
• Instead of Full‑Fat Mozzarella: Low‑moisture mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: Vegetable oil
• Instead of Crushed Red Pepper Flakes: Hot sauce drizzle

Equipment Needed

• Food Processor
• Kitchen Scale
• Mixing Bowl
• Plastic Wrap
• Box Grater
• Garlic Press (optional)
• Sauté Pan
• Cast Iron Skillet (9‑10 in)
• Half‑Sheet Tray (optional)
• Rolling Pin
• Oven
• Measuring Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Cold butter must stay solid while being cut into the flour mixture.
• First 90‑minute rise to develop flavor and structure.
• Simmering the sauce to concentrate flavors and reduce acidity.
• Cold final rise to reset butter layers for flakiness.
• Generous oiling of the cast‑iron pan for a fried‑crust effect.
• Baking at high temperature until the crust is deep golden.

Chef Tips from the Video

• Use the coarsest cornmeal you can find for the best texture and color.
• Cold butter creates layers; think of it like a pastry dough.
• A cast‑iron skillet acts like a deep‑fryer, giving the crust its signature crispness.
• Let the assembled pizza rest after baking; this prevents the cheese from sliding off.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap individual slices tightly in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato sauce can be made up to 2 days ahead and kept refrigerated.
• Seasoned pork sausage can be portioned and frozen for future use.
• Dough can be shaped into balls and refrigerated for an additional 12‑hour cold rise.

Frequently Asked Questions